Catholic Recipe: Toffee Apples
Here is a traditional favorite, perfect for an All Hallow's Eve or All Saints' Day treat!
DIRECTIONS
Wipe the apples and remove stalks. Put water, sugar and honey in a pan and stir over low heat until the sugar has dissolved. Bring to a boil and boil briskly without stirring to 265° F. (I find a sugar thermometer is essential for making toffee.) Then reduce the heat slightly and continue boiling until the mixture reaches 310° F. While the toffee is boiling push the apples on the sticks. Dip them into the toffee to coat them. Place them on a greased tin and allow to set.
Recipe Source: Feasting for Festivals by Jan Wilson, Lion Publishing Corporation, Batavia, Illinois, 1990
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